6 Ways to Make Delish Miso Soup
About this recipe
Miso soup is a comforting staple in Japanese cuisine, and this video showcases six delicious variations to suit any taste. From traditional tofu and wakame to a creamy milk miso soup, there's something for everyone here. Each recipe is simple to follow, making it easy to enjoy this healthy dish at breakfast, lunch, or dinner.
Ingredient notes
- For the traditional tofu and wakame miso soup, you can use miso that already contains soup stock, but if you prefer, add dashi granules for extra flavor.
- In the egg miso soup, feel free to substitute enoki mushrooms with your favorite type of mushrooms.
Tips from JAPANESE COOKING CHANNEL’s video
- When making the traditional tofu and wakame miso soup, add the tofu and wakame only after the water has boiled to maintain their texture.
- For the egg miso soup, cook the eggs to your desired consistency; they are best when semi-cooked.
- In the meatball miso soup, knead the ground meat mixture by hand to ensure the flavors meld well before forming meatballs.
- Asparagus adds a nice umami flavor to the bacon and tomato miso soup, enhancing the overall taste.
Good to know
- How many servings does this recipe yield?
- This recipe yields 2 servings.
- What is the best way to cook the eggs in the egg miso soup?
- Cook the eggs to your desired consistency; they are best when semi-cooked.
- Can I use a different type of meat in the meatball miso soup?
- Yes, you can use your favorite ground meat instead of pork.
- What should I do if I run out of miso with dashi for the milk miso soup?
- You can use dashi granules as a substitute if you run out of miso with dashi.
No life story here — the video and the recipe are the whole point. All credit to JAPANESE COOKING CHANNEL: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
First, let's make traditional tofu and wakame miso soup.
- 2
While waiting for the water to boil in the pot, dice the tofu.
- 3
Add the tofu when the water boils.
- 4
When it boils, add the dried wakame seaweed.
- 5
Simmer for a few minutes.
- 6
Turn off the heat and dissolve the miso paste.
- 7
Next, for the egg miso soup, first shred the onion and carrot.
- 8
Add enoki mushrooms when the vegetables are cooked to some extent.
- 9
Bring to a boil again and crack in the eggs.
- 10
Cook the eggs to your desired consistency and turn off the heat.
- 11
Dissolve the miso paste and stir to combine.
- 12
Next is the meatball miso soup. First, mince the green onion.
- 13
Cut the daikon into small pieces.
- 14
Scrub the okra with salt to remove fuzz and leave it for 1 minute.
- 15
Cook the daikon first.
- 16
Wash the okra and chop it into small pieces.
- 17
Next, make the meatballs using ground pork or your favorite ground meat.
- 18
Put salt, sake, soy sauce, minced green onion, and grated ginger into the meat and knead by hand.
- 19
Make meatballs using two spoons and place them in boiling water.
- 20
Skim the foam from the top of the soup and add the okra.
- 21
Simmer for 1 to 2 minutes and turn off the heat.
- 22
Dissolve the miso paste and stir to combine.
- 23
Next is the bacon and tomato miso soup. First, cut the asparagus and remove the hard bottom part.
- 24
Cut the hard part into thin stripes, slice the onion, and cut the cherry tomatoes in half.
- 25
Cut the bacon and cook the onion first.
- 26
Then add the asparagus and bacon.
- 27
When it's cooked, add the tomato and turn off the heat.
- 28
Dissolve the miso paste and stir to combine.
- 29
Next is the pork miso soup, called tonjiru in Japanese. First, mince the green onion for topping.
- 30
Cut the daikon and carrot into small pieces, thinly slice the burdock, and dice the tofu.
- 31
Cut the pork belly into pieces.
- 32
Cook the vegetables first until they get soft, then add the pork and tofu.
- 33
Skim the foam from the top of the soup and turn off the heat.
- 34
Dissolve the miso paste and stir to combine.
- 35
Finally, for the milk miso soup, cut the onion, carrot, potato, and sausage, and prepare the corn.
- 36
Simmer the vegetables with water until they get soft, then add the sausage and corn.
- 37
Add milk when the milk gets warm, turn off the heat, add soy sauce, and dissolve the miso paste.
- 38
Stir to combine.
Heads up — we had to guess a little:
- Inferred value for 'A pinch of Salt' as a sensible guess.
Credit where it’s due: this recipe was transcribed from JAPANESE COOKING CHANNEL’s original video on YouTube. Follow them there — it’s their dish.
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